Ingredients

• 1  2-1/2- to 3-pound pork sirloin roast
• 1/2  teaspoon salt
• 1/2  teaspoon pepper
• 1  tablespoon cooking oil
• 2  medium onions, cut into thin wedges
• 1  cup root beer*
• 6  cloves garlic, minced
• 3  cups root beer (two 12-ounce cans or bottles)*
• 1  cup bottled chili sauce
• 1/4  teaspoon root beer concentrate (optional)
•   Several dashes bottled hot pepper sauce (optional)
• 8  to 10 hamburger buns, split (and toasted, if desired)
•   Lettuce leaves (optional)
•   Tomato slices (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.